Place orange segments at the bottom of the dish and followed by marinated onion, shredded cod and egg whites. Sprinkle with egg yolk; add some tuna fillets and a spoonful of marinated oil.
Recipes
ORANGE “SALMOREJO”
Ingredients
- 8 oranges
- 4 spring onions
- 2 boiled eggs
- 400gr shredded cod
- 1 tin tuna belly filets
- Borges Extra Virgin Olive Oil
- Borges Balsamic Modena Vinegar
- Salt
Step by step
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Step 1
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Step 2
Chop the onion in julienne and soak it 24 hours in Borges olive oil, a pinch of salt and Modena vinegar.
Peel oranges and remove skin from segments. Chop egg whites in julienne and shred the yolks.
